Welcome to the W.D. Colledge Blog

There are a few different types of food waste solutions. First, you have food waste disposers that simply grind up food waste and send it down the drain. In Canada, these are widely not accepted due to the need to connect the drain to a grease interceptor.

Topics: Salvajor, disposals

The history of fire and food goes back a long, long time. In fact, this relationship is in part what allowed humans to evolve as a species. Even though we once cooked over open flames out of necessity, now we can do it out of enjoyment.

Topics: Mibrasa, grills

Blast chillers can be some of the most versatile pieces of equipment in a commercial kitchen. We obviously have our preference as to what type of blast chillers we prefer as detailed in our blog post, “The Benefits of Irinox MultiFresh Blast Chillers,” but what about the process of blast chilling in general? What are the true advantages of blast chilling?

Topics: WD Colledge, Irinox, Blast Chillers

There's no way around it. Food delivery is becoming more and more important to the Canadian foodservice industry, and as technologies continue to evolve and digital ordering becomes more popular, food delivery will become even more important.

Topics: CookTek, ThermoCube, food delivery

When you're in college, you never have money. That's just the way it goes. Students now are no different. And even though today's university students still don't have expendable income, they are different in one important way.

They have more refined tastes.

Topics: college and university

Here in Canada, we have a great tradition of outdoor eating. Cooking in nature over an open flame with bag of charcoal and a heavy metal grate is kind of a rite of passage.

Topics: Mibrasa, grills

The bottom line is no matter what type of foodservice equipment, one solution is not always right for every type of operation.

Topics: Champion, warewashing, ventless

What if we said you could save nearly 50 percent on the energy it takes to run your commercial refrigerators and freezers? That's right. Fifty percent. You could literally run your walk-ins for half the cost. Is that an appealing idea?

Topics: RDT, Eco-Cool, refrigeration

Countertop cooking can add another element of service and profitability to a whole range of Canadian foodservice operations. C-stores, concessions, QSRs, pizza shops, casual dining – all of these and more can benefit from a countertop cooking program.

Topics: TurboChef, Double Batch Oven

Beverage profitability is important, and just thinking outside the box in terms of how you use traditional beverage ingredients can often enhance that. Let's take a quick look at untraditional drink recipes that just might change the way you think about the beverages you serve in your Canadian foodservice operation.

Topics: Hamilton Beach, beverages, recipes